## Master the Art of Grilling: Perfect Steak and Peppercorn Sauce Recipe!

There’s nothing quite like the satisfaction of grilling the perfect steak, from achieving that ideal smoky flavor to pairing it with a mouthwatering peppercorn sauce that elevates your backyard BBQ to gourmet levels. While you might think you’ve seen it all when it comes to steak tutorials, this guide is here to show you a foolproof method that guarantees delicious results every time. We’ll start by lighting our grill right, then dive into the secrets of grilling a massive ribeye to perfection. Along the way, we’ll also whip up a delectable peppercorn sauce that complements the steak beautifully. Follow these steps, and you’ll be serving up a steakhouse-quality meal right from your own backyard!

Preparing the Grill

First things first, let’s get our grill fired up. Whether you’re using a Big Green Egg or another type of barbecue, the process is quite similar. Here’s how to do it efficiently:

• Open your grill and remove the grate.
• Fill the bottom with lump charcoal, but don’t overdo it; you just need a flat, even layer.
• Use Speedy lighters or fire starters, positioning them in the middle of the charcoal.
• Carefully light the fire starters with a blowtorch or a long match.
• Replace the grate and close the lid. Open the vents at the top and bottom to allow oxygen to flow, which will help the fire grow.
• Let the grill heat up for about 15 minutes, aiming for a temperature of around 240°C (464°F).

While the grill is heating up, we can prepare our steak and sauce.

Choosing a Steak

We’re going big with a ribeye, also known as a Scotch fillet with the bone in. A steak of this size, around 1 kg (2.2 lbs), provides excellent flavor and texture.

Peppercorn Sauce Preparation

Ingredients:

• 1 shallot
• 3 garlic cloves
• 10g green peppercorns (drained from brine)
• 7g black peppercorns
• 2 tablespoons (28g) unsalted butter
• Salt
• 60ml (1/4 cup) brandy or cognac (substitute with beef or chicken stock if avoiding alcohol)
• 60ml (1/4 cup) beef stock
• 125ml (1/2 cup) thickened cream

Steps:

1. Dice the shallot finely.
2. Crush the garlic cloves using the side of your knife to release the allicin compound, enhancing flavor, then chop them.
3. Using a mortar and pestle, crush the green and black peppercorns into a coarse paste. If you don’t have a mortar and pestle, you can use cracked black pepper from a grinder and chop the green peppercorns, or blend them in a food processor.
4. Place a pan over medium-high heat and melt the butter. When it starts to bubble, add the shallot with a sprinkle of salt. Sauté until translucent and lightly golden (about 3-4 minutes).
5. Add the garlic and cook for another minute.
6. Pour in the brandy or cognac to deglaze the pan, stirring to scrape up any caramelized bits. Allow the liquid to reduce by two-thirds.
7. Add the beef stock and let it reduce by two-thirds again.
8. Pour in the cream and add the crushed peppercorns. Season with salt to taste.
9. Simmer on low heat for about 3-4 minutes until the sauce thickens. Set aside.

Steak Preparation

1. Rub the steak with a little olive oil on both sides to act as a binder for the seasonings.
2. Generously season with salt and a bit of cracked black pepper. Don’t skimp on the salt, as it needs to penetrate the large cut of meat.
3. Once the grill reaches the desired temperature, it’s time to cook the steak.

Cooking the Steak

1. “Burp” the grill (open it slightly) to let the smoke and heat escape slowly before fully opening the lid. This prevents flare-ups.
2. Place the steak on the grill and close the lid. Maintain the grill temperature at around 240°C (464°F) by adjusting the vents.
3. For a steak of this size, it often takes around 20 to 25 minutes to cook, flipping every 6-7 minutes to ensure an even crust and avoid charring.
4. Use a wireless meat thermometer to monitor the internal temperature. Aim for around 48°C (118°F) for rare to medium-rare.
5. Once the steak reaches this temperature, remove it from the grill and let it rest on a wire rack for 10 minutes. During this time, the temperature will rise by another 5-6°C (9-11°F) as the meat continues to cook from residual heat.

Serving the Steak

1. After resting, cut away the bone and slice the steak against the grain into strips to ensure tenderness.
2. Serve with the prepared peppercorn sauce, allowing your guests to pour it over the steak as desired.

The result is a steak that is tender, juicy, and bursting with smoky flavor. The peppercorn sauce adds a rich, peppery complement that will have everyone coming back for seconds. This method not only guarantees cooking success but also elevates your barbecue game to a whole new level.

So, there you have it—an ultimate guide to grilling the perfect steak and pairing it with an exquisite peppercorn sauce. Enjoy the process, savor the flavors, and impress your guests with your newfound culinary skills! And remember, the key to a remarkable meal lies in quality ingredients and a bit of patience. Happy grilling!